1. A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. (April 2023) Authors: Rutigliano, Mariacinzia; Loizzo, Pasqua; Spadaccino, Giuseppina; Trani, Antonio; Tremonte, Patrizio; Coppola, Raffaele; Dilucia, Flavia; Di Luccia, Aldo; la Gatta, Barbara Journal: Food research international Issue: Volume 166(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. (October 2022) Authors: Rutigliano, Mariacinzia; Spadaccino, Giuseppina; Gagliardi, Rosa; Di Luccia, Aldo; Faccia, Michele; la Gatta, Barbara Journal: International dairy journal Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of 'freshness' in bovine mozzarella cheese. (June 2023) Authors: la Gatta, Barbara; Rutigliano, Mariacinzia; Spadaccino, Giuseppina; Di Luccia, Aldo; Faccia, Michele; De Franceschi, Amedeo; Sinigaglia, Milena; Sevi, Agostino; Albenzio, Marzia Journal: International dairy journal Issue: Volume 141(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessment of decreases in β-casein during frozen storage of buffalo milk. (November 2018) Authors: Rutigliano, Mariacinzia; Gagliardi, Rosa; Santillo, Antonella; Diurno, Valentina; Di Luccia, Aldo; la Gatta, Barbara Journal: International dairy journal Issue: Volume 86(2018) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk. (August 2021) Authors: la Gatta, Barbara; Rutigliano, Mariacinzia; Rusco, Giusy; Gagliardi, Rosa; Zicarelli, Luigi; Di Luccia, Aldo Journal: International dairy journal Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. (15th June 2019) Authors: Padalino, Lucia; Del Nobile, Matteo Alessandro; la Gatta, Barbara; Rutigliano, Mariacinzia; Di Luccia, Aldo; Conte, Amalia Journal: Food chemistry Issue: Volume 283(2019) Page Start: 454 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield. (September 2021) Authors: Zicarelli, Luigi; Napolano, Roberto; Campanile, Giuseppe; Zullo, Gianluigi; Zicarelli, Fabio; Neri, Diana; Di Luccia, Aldo; Di Palo, Rossella; la Gatta, Barbara Journal: International dairy journal Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk. (January 2020) Authors: Zicarelli, Luigi; Di Palo, Rossella; Napolano, Roberto; Tonhati, Humberto; De Carlo, Ester; Gagliardi, Rosa; Di Luccia, Aldo; la Gatta, Barbara Journal: International dairy journal Issue: Volume 100(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease. (March 2017) Authors: Gianfrani, Carmen; Mamone, Gianfranco; la Gatta, Barbara; Camarca, Alessandra; Di Stasio, Luigia; Maurano, Francesco; Picascia, Stefania; Capozzi, Vito; Perna, Giuseppe; Picariello, Gianluca; Di Luccia, Aldo Journal: Food and chemical toxicology Issue: Volume 101(2017) Page Start: 105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Protein modifications in cooked pork products investigated by a proteomic approach. (1st April 2015) Authors: Di Luccia, Aldo; la Gatta, Barbara; Nicastro, Annarita; Petrella, Giovanni; Lamacchia, Carmela; Picariello, Gianluca Journal: Food chemistry Issue: Volume 172(2015) Page Start: 447 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗